Crispy Filo Chicken and Leek Pie
Lighter take on a British comfort classic using filo pastry instead of traditional pie crust. Tender chicken thighs braised with carrots, leeks, and dijon mustard in a reduced white wine and stock sauce, topped with crumpled golden filo sheets. Ready in under an hour.
Ingredients
- 2 tbsp olive oil
- olive oil, for brushing
- 4 small carrots, cut into ¾" pieces
- 4 leeks, finely sliced
- 6 British free-range skinless and boneless chicken thigh fillets, cut into 1 ⅛" pieceschicken breast fillets1:1poultry
lighter protein, less juicy
- 2 tbsp dijon mustard
- 2 tbsp all-purpose flour
- 14 tbsp dry white wine
- 14 tbsp hot chicken stock
- ⅝ oz fresh flatleaf parsley, chopped
- fresh flatleaf parsley, extra to serve(optional)
- 4 filo pastry sheetspuff pastry1:1pastry
richer, flakier crust
Instructions
- 1
Heat oven to 375°F/350°F fan/gas 5.
- 2
Heat oil in a deep frying pan over medium-high heat. Fry carrots and leeks until leeks are softening.
- 3
Add chicken, mustard, and flour. Season and fry.
- 4
Pour in wine and stock. Bubble gently until liquid thickens and reduces by about a third. Stir in parsley.
- 5
Transfer filling to baking dish. Crumple filo sheets on top and brush with oil.
- 6
Bake until filo is golden and filling is bubbling.
Tips
Use chicken thighs rather than breast for more flavor and moisture in the filling.
Crumple filo sheets loosely for better texture and crispness when baked.
Ensure the filling is bubbling at the edges before serving for best results.
Good to Know
Cover and refrigerate up to 3 days. Reheat in oven at 180°C until warmed through.
Prepare filling up to 1 day ahead. Assemble with filo and bake just before serving.
Serve hot with a green salad or seasonal vegetables.
Common Mistakes
Do not skip the reduction step to avoid a watery filling.
Do not brush filo too heavily with oil to avoid excessive greasiness.
Substitutions
lighter protein, less juicy